to inhibit the production of volatile compounds that contribute to apple flavor. The first objective of this study was to … Borkh. Mansf.] following long-term storage. Chemical analysis showed 1-MCP treated fruit had reduced flavor volatiles …

brands were tested by 95 untrained panelists using a 9-point hedonic scale for appearance, color, flavor, texture, and … consumers (41+), women, Hispanics, and Asians, and frequent tortilla consumers. A response surface relating flavor and texture …

high-SSF steaks for all traits (P < 0.001). All consumer traits (like, tenderness, juiciness, flavor like, flavor amount … sensory panel flavor or juiciness ratings. These data show that tenderness is the primary determinant of satisfaction among …

flavor and aroma preferences.In addition, flavor characteristics were described and quantified by a trainedpanel. Consumer … panels slightly preferred the cooked beef flavor of theconventionally packaged product and the raw aroma of the vacuum …. Throughout display, flavor of the vacuum-packagedsamples was more consistent than that of the conventionally packaged samples …